Caramel Custard Flan

The delicious recipe was adapted from Feels Like Home Blog.

1 cup granulated sugar
1/4 cup water
4 cups scalded milk, cooled slightly
4 eggs, beaten
1/2 cup sugar
1 teaspon vanilla
pinch of salt
nutmeg (for sprinkling on top)
4 ramekins (or other small dishes that can be baked)

Boil a pot or tea kettle of water. You’ll need it below.

Add the sugar and water to a small saucepan and bring it to a boil over medium heat until the sugar is dissolved.

Keep boiling until it turns into a nicely browned caramel sauce.

Divide the caramel sauce between 4 ramekins.

Swirl the caramel around so that it coats the bottom and halfway up the sides of the dishes.

Slowly beat milk and eggs together.

Add vanilla, sugar, and salt.

Stir until sugar is dissolved.

Sprinkle nutmeg on top of the caramel, then carefully pour the custard mixture into the ramekins.

Fill a baking dish about 1/3 full with the hot water you boiled earlier.
Set the custard cups into the dish of hot water. (The water should go about halfway up the sides of the custard cups.)

Bake at 350°F until a thin knife inserted in the center of the custard comes out clean, normally 40 minutes to one hour.

Refrigerate custards until ready to serve.

To serve, turn custard upside down onto a dish and remove ramekin ( you may have to use a sharp and thin knife the run around the edges, be patient.  The caramel should make a thin layer on top, with caramel pouring down the sides of the custard. Serve chilled.

No comments:

Post a Comment